Nutty meets Freaky in this smoky treat from Smoke Freaks, the BBQ Pro Shop Factory Team. These DIY smoked nuts are great as a party snack, on a cheese board, or as an oatmeal, yogurt or salad topper.

The Freaks used Heath Riles BBQ HONEY CHIPOTLE RUB to punch up the wow factor with fire kissed sweet heat. The bourbon and soft smoky flavors add a hint of complexity for added deliciousness.

Perfect execution of this recipe depends on finding the fine line where the sugars are caramelized, but not yet burned. Our Factory Team Pro Tips below the recipe can help you nail it the first time, so give this recipe a try and go nuts!!

Prep time: 15 minutes

Cook time: 1.5 hours

Ingredients

• 4 cups raw, whole pecans
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 1 stick butter
• 1 tablespoon orange juice
• 1 tablespoon Heath Riles HONEY CHIPOTLE RUB

Instructions

1. Preheat smoker to 250 degrees F.
2. Place pecans in a half pan and set aside.
3. Mix remaining ingredients in a saucepan and cook on stovetop with medium/low heat until slightly thickened and just beginning to caramelize, about 10 minutes. (Image Below)
4. Pour thickened mixture into pan with pecans and stir to coat nuts evenly. (Image Below)
5. Place pan in cooker at 250 degrees F.
6. After 30 minutes, give the nuts a good stir.
7. Continue stirring every 30 minutes or so for a total of about 1.5 hours cooking time. (Image Below)
8. After 1.5 hours total cook time, remove from cooker and spread on a cooling rack in a single layer. (Image Below)
9. Dust lightly with Heath Riles BBQ HONEY CHIPOTLE RUB for added flavor.
10. Allow nuts to cool thoroughly. Admittedly, it’s hard to wait but this helps to harden the nuts.

Factory Team Pro Tips: 

Raw nuts work best as they are unseasoned and unroasted, allowing your seasoning to really shine. Feel free to experiment with a variety of nuts, adjusting cooking times and temps as appropriate. Softer nuts like pecans tend to pick up more smoke than harder nuts like almonds.

If you’re exploring different seasonings, keep in mind that rubs with a fine grind and a sweetener from non-sugars like honey powder tend to work best.

Be sure to allow the ingredients to thicken before adding the nuts. The mixture is ready just when it begins to bubble and caramelize. Overcooking will scorch sugars!

Keep a watchful eye on your cooker to avoid temperature flare ups as sugar will begin to burn at around 350 degrees F. Store nuts in an airtight container, although we typically don’t have leftovers!

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Ms. Freak is head cook of Smoke Freaks, the BBQ Pro Shop Factory Team. She and her partner, Mr. Freak, are the tongues and testers behind the FACTORY TEAM FLAVOR GUIDE.